Recipes
Culinary Dictionary
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| Category: Meats and poultry |
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| Term(s) | ||
Entrecote | ||
 A steak taken from the rib section of beef. It is boneless and has a very thin layer of fat. Although steaks cut from the loin end of a rib are of finer quality, the whole rib may be used for an entrecote. Sometimes, the term is used for a strip steak; however, it is not an accurate description. This cut of beef is called the faux-filet or contre-filet. |